Description

These soft and chewy Apple Cider Cookies are an irresistible, cozy treat bursting with deep apple flavor. Made using boiled cider (a concentrated apple molasses syrup) and warm seasonal spices like cinnamon, allspice, and nutmeg, these cookies bring comforting fall and winter vibes to your kitchen. Perfect for enjoying with a cup of tea or coffee, they offer a delightful balance of sweet, spiced, and buttery goodness.

Ingredients

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Dry Ingredients

2 cups (250 grams) all-purpose flour
1½ tsp baking soda
½ tsp Kosher or fine sea salt
1 tsp ground cinnamon
1 tsp ground allspice
¼ tsp freshly ground nutmeg
½ cup (4 ounces) white granulated sugar
½ cup (4 ounces) dark brown sugar
⅓ cup white granulated sugar or turbinado sugar for rolling

Wet Ingredients

¾ cup (1½ sticks or 6 ounces) unsalted butter, room temperature
1 large egg, room temperature
¼ cup (2 ounces) boiled cider (apple molasses/cider syrup)

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Instructions

Preheat and prepare baking sheets: Preheat your oven to 350℉ (175℃). Line 2 to 3 large baking sheets with silicone mats or parchment paper to prevent sticking and ensure even baking.
Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, salt, ground cinnamon, ground allspice, and freshly ground nutmeg until evenly combined. Set aside.
Cream butter and sugars: Using a stand mixer fitted with the paddle attachment, add the unsalted butter, white granulated sugar, and dark brown sugar. Beat on medium speed until the mixture becomes light and fluffy, about 2 minutes.
Add egg and boiled cider: Add the large egg and boiled cider (apple molasses syrup) to the creamed butter and sugars. Mix just until combined. The mixture may appear slightly clumpy, which is normal.
Incorporate dry ingredients: Add the flour mixture in two batches to the wet ingredients. Beat on medium speed until well combined, stopping occasionally to scrape down the sides of the bowl to ensure uniform mixing.
Chill the dough: Cover the dough and refrigerate for at least 1½ hours or up to 24 hours to allow flavors to meld and to firm up the dough for easier handling.
Shape cookies: Remove the chilled dough from the refrigerator. Roll heaping tablespoons of dough into balls. Then roll each ball in white granulated sugar or turbinado sugar for a lightly crunchy exterior.
Arrange and bake: Place the sugar-coated dough balls on the prepared baking sheets, spacing them 2½ to 3 inches apart to allow for spreading. Bake in the preheated oven for 11 to 13 minutes, until the edges look set but the cookie tops remain soft to the touch.
Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes so they firm up. Transfer the cookies to a wire rack to cool completely.

Notes

Boiled cider is concentrated apple cider reduced to a syrupy molasses consistency, which imparts a deep, rich apple flavor to the cookies.
Using a mix of white and dark brown sugars adds depth and moisture, enhancing the chewy texture of the cookies.
Chilling the dough is important to prevent spreading and to develop flavor fully.
Cookies will seem soft out of the oven but will firm up as they cool, resulting in a soft, chewy texture.
These cookies are perfect for fall and winter holidays, pairing wonderfully with tea, coffee, or a glass of milk.

Nutrition

Serving Size: 1 cookie
Calories: 128 kcal
Sugar: 13.1 g
Sodium: 89 mg
Fat: 4.6 g
Saturated Fat: 3.2 g
Unsaturated Fat: 1.2 g
Trans Fat: 0 g
Carbohydrates: 21.4 g
Fiber: 0.9 g
Protein: 1.2 g
Cholesterol: 17 mg